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Characteristics of trypsins from the viscera of true sardine (Sardinops melanostictus) and the pyloric ceca of arabesque greenling (Pleuroprammus azonus)

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Title: Characteristics of trypsins from the viscera of true sardine (Sardinops melanostictus) and the pyloric ceca of arabesque greenling (Pleuroprammus azonus)
Authors: Kishimura, Hideki1 Browse this author →KAKEN DB
Hayashi, Kenji Browse this author
Miyashita, Yusuke Browse this author
Nonami, Yoshiyuki Browse this author
Authors(alt): 岸村, 栄毅1
Keywords: Japanese sardine
Sardinops melanostictus
Arabesque greenling
Pleuroprammus azonus
N-terminal amino acid sequence
Viscera
Pyloric cecum
Trypsin
Issue Date: Jul-2006
Publisher: Elsevier
Journal Title: Food Chemistry
Volume: 97
Issue: 1
Start Page: 65
End Page: 70
Publisher DOI: 10.1016/j.foodchem.2005.03.008
Abstract: Trypsins, TR-S and TR-P, from the viscera of true sardine (Sardinops melanostictus) and from the pyloric ceca of arabesque greenling (Pleuroprammus azonus), respectively, were purified by gel filtration and anion-exchange chromatography. Final enzyme preparations were nearly homogeneous in sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE) and the molecular weights of both enzymes were estimated to be 24,000 Da by SDS–PAGE. The N-terminal amino acid sequences of the TR-S, IVGGYECKAYSQPWQVSLNS, and TR-P, IVGGYECTPHTQAHQVSLNS, were found. The TR-S and TR-P had maximal activities at around pH 8.0 for hydrolysis of Nα-p-tosyl-l-arginine methyl ester. Optimum temperature of the TR-S and TR-P were 60 and 50 °C, respectively. The TR-S and TR-P were unstable at above 50 and 30 °C, respectively, and below pH 5.0. Both TR-S and TR-P were stabilized by calcium ion.
Relation: http://www.sciencedirect.com/science/journal/03088146
Type: article (author version)
URI: http://hdl.handle.net/2115/6113
Appears in Collections:水産科学院・水産科学研究院 (Graduate School of Fisheries Sciences / Faculty of Fisheries Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 岸村 栄毅

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